Oven and method for baking moldings by means of air heating

ABSTRACT

In a baking space of an oven, baking molds filled with dough or a dough suspension to form moldings by forcibly passing heated air over the baking molds. The heated air is heated at a location external to the baking space.

BACKGROUND OF THE INVENTION

a. Field of the Invention

This invention relates to a baking oven comprising a number of bakingmolds for baking moldings, for instance from a dough or a doughsuspension, with heating means being provided for heating the bakingmolds.

b. Related Art

To bake moldings from a dough or a dough suspension, for instance wafersor dish products, a suitable amount of dough is introduced into bakingmolds defining the suitable baking form or baking forms, whereafter thebaking mold is heated in an oven. The or each, molding is then baked andafter baking removed from the baking mold, whereafter the baking mold isfilled again. In this manner a large number of moldings can be baked ata relatively high rate.

A row of gas burners are usually arranged under the baking molds forheating the baking molds. As a result, parts of the baking molds becomerelatively hot with respect to other parts of the baking mold. This isparticularly disadvantageous because it may give rise to heat damage ofthe baking molds, such as for instance rupture and increased wear.Moreover, as a consequence, the quality of the baked moldings isadversely affected. For example, the difference in temperature in thebaking mold may cause cracks to form in the molding. Further, theheating and cooling of the baking molds require relatively much time andmuch energy is lost in that the baking molds have to be heated to adisproportionately high temperature with respect to the desired bakingtemperature within the baking mold. Moreover, a disadvantage of the useof gas burners with an open flame in a baking oven is that if the ovenis soiled, for instance with dough or spilled products, thehigh-temperature heating of the baking molds gives rise to fire hazardsin the oven, in particular when the gas burners are disposed at thebottom of the oven.

A further important disadvantage of heating the baking molds by means ofgas burners arranged under the baking molds is that, in particular withbaking molds where an upper section and a lower section thereof haveclearly different heat contents, the difference in temperature of thebaking molds is difficult to control, and certainly so when differentbaking forms are used. The energy supply will then have to be adapted tothe baking molds with the least heat demand, which gives rise to aproduction loss in respect of the other molds because they cannot beoptimally used. In addition, the energy efficiency of heating the bakingmolds by means of gas burners is low.

SUMMARY OF THE INVENTION

The invention accordingly contemplates a baking oven of theabove-described type, whereby the above disadvantages are avoided, whilethe advantages are retained. To that end, the baking oven according tothe invention is characterized in that the heating means comprise airheating means and air displacement means, the air displacement meansbeing arranged for forcibly passing air heated with the air heatingmeans along the baking molds within the oven.

Since air heating means are used and the heated air is forcibly passedalong the baking molds, optimum heat transfer between the air and thebaking molds can be provided for, while the air can simply be brought toan optimum temperature for that purpose. The baking molds will be heatedby means of the heated air forcibly passed along them, in such a mannerthat each mold section is brought to the desired temperature, dependinginter alia on the heat content thereof and the heat demand of themolding to be baked therein. Consequently, the temperature of the bakingmold can be controlled within strict limits, so that only relativelysmall differences in temperature will occur. The baking molds and hencethe products are therefore heated uniformly. Consequently, heat damageto the baking molds is prevented and the products are baked in optimummanner and without crack formation. Moreover, the baking molds no longerneed to be locally heated to undesirably high temperatures and no openflames are present within the oven, whereby the fire hazards areeffectively removed.

A further advantage of the use of the air heating means according to theinvention is that the temperatures used can be adjusted more easily andfaster, so that fluctuations in the oven and mold temperatures can becompensated more easily. As a result, higher production rates than withcomparable baking molds heated by gas burners can be achieved. Moreover,qualitatively better products are obtained.

By forcing the heated air along the baking molds, the stagnant layerthat forms around the baking molds can be passed relatively easily, sothat a direct heating of the baking molds is obtained. As a result, anenergetically efficient manner of heating is obtained, with a highefficiency, while moreover the temperatures are readily controllable. Bycontrolling the air speed it is moreover possible to compensate fordifferences in heat transfer among different baking molds and moldparts. The baking oven according to the invention further has theadvantage that it is clearly easier to install and service than theknown baking ovens, owing in particular to the absence of the gasburners in the oven, and that the heating and cooling periods of thebaking oven are considerably shortened.

In an advantageous embodiment, the baking oven according to theinvention is characterized in that air recirculation means are includedfor returning to the air heating means at least a part and preferablysubstantially all of the heated air passed along the baking molds. Byrecirculating of the air from the oven, the heat supplied can be reusedin a suitable manner, so that heat losses can be minimized. A bakingoven according to the invention thus enables the baking of moldings inan energetically economic way.

In further elaboration, a baking oven according to the invention ischaracterized in that the air displacement means comprise at least onefan and at least one air supply duct connecting thereto. The air supplyduct extends within the oven along at least a number of baking molds,and preferably along at least two sides thereof. Further, the air supplyduct is provided with outlet openings, in such a manner that an airsupply path extends from the air heating means, via the fan, at least apart of the air supply duct and a number of outlet openings, to theexternal surface of at least a number of baking molds.

In this embodiment, air can be supplied via each air supply duct bymeans of a fan. The air in use is blown through the outlet openingsagainst the baking molds. In this way a well defined air supply path isprovided, so that the heated air is passed to the baking molds in auniform manner.

In further elaboration of the invention, the baking oven is a continuoustravel oven arranged for passing the baking molds in succession along aguide track through the oven. The baking molds arranged in a linkedseries in the oven. Each baking mold comprises a first and a second moldsection. The first mold section comprises guide means by which thebaking molds can be guided over the guide track. A first air supply ductextends on the side of the first mold section and a second air supplyduct extends on the side of the second mold section. The outlet openingsare directed substantially transversely to the direction of travel.

Since an air supply duct extends along both sides of the baking molds,the baking molds can be heated optimally from two sides. The supply ofheated air (amount, temperature, speed and the like) can therefore becontrolled independently on both sides of the baking molds, so that theheat demand of the mold section in question can always be met. Moreover,the two mold sections are then heated simultaneously instead of one sideonly, as with the known baking ovens. Consequently, a relatively shortheating path and/or a relatively high speed of travel of the bakingmolds will suffice, especially because of the good heat transfer whichis the result of the forced air heating.

The outlet openings are preferably jet nozzle-shaped. Thus, in a simplemanner it is ensured that the air is blown against the surfaces of thebaking molds in the proper manner at a relatively high speed, withoutrequiring the build-up of extreme pressure for that purpose. The outletopenings are uniformly distributed across the air ducts. Since the airis supplied at a sufficient speed, only a minimal pressure drop occurswithin the air ducts.

The invention further relates to a method for baking moldings from doughor dough suspensions in baking molds in an oven, wherein during normaluse of the oven an amount of dough or dough suspension is introducedinto a baking mold, the baking mold is closed and is heated in the oven,in such a manner that the molding in the baking molds is baked, and thenthe baked molding is removed from the baking mold and the baking mold isrefilled. The method is characterized according to the invention in thatthe baking mold is heated by means of forcibly fed heated air.

In a preferred embodiment of the method according to the invention,heated air is blown towards the baking molds from at least two sides,while the temperature of the blown air is controllable on each side andis adapted to at least the heat capacity of the side of the baking moldproximal to the relevant side of air approach and the heat demand of themolding to be baked. The speed of the blown air is set in such a mannerthat this air can at least substantially pass a stagnant layer formingaround the baking molds and can heat the baking mold directly. The airblown into the oven, after heat exchange with the baking molds, is atleast substantially discharged from the oven and is returned via airheating means to the blow side of the oven.

In this manner, a large number of moldings can be baked in an oven in anoptimum, energetically economic way. Each mold section is brought to theproper temperature in optimum manner, so that the temperaturedifferences around the mold cavities can be kept within very strictlimits. This eliminates the risk of damage to the moldings duringbaking, so that little failure will occur in the practice of the method.By recirculating the heated air via the heating means, the residual heatof the air is reused, so that a high efficiency is achieved. Moreover,the heat consumption of the oven can be simply determined. Bycontrolling both the air temperature and the flow velocity, the stagnantlayer around the baking molds is passed by air that has a temperaturethat is adapted inter alia to the heat capacity of the mold sections inquestion and the heat transfer coefficient thereof, the contact timebetween the air and the mold surface and the heat demand of themoldings. Preferably, during the baking process additional air fromoutside the oven is supplied to provide that the temperature of thereturned air is always lower than the minimum desired process airtemperature, which supply can be simply achieved by utilizing leakageair.

In an advantageous embodiment of the method according to the invention,a series of mold cavities is defined in at least a number of bakingmolds, and depending on at least the mold temperature it is determinedin each baking cycle which of the mold cavities is or are filled. As aresult, it is possible, without requiring the baking oven to be stoppedor any further measures to be taken, to further adjust the temperatureof a baking mold. Since fewer mold cavities are filled, the baking moldis cooled only a little, so that the supplied heat will heat the bakingmold faster than in the case of baking molds having more filled moldcavities. In a next cycle the baking mold in question then has atemperature again that is high enough not to disturb the baking process.This is of importance in particular with baking molds that have not beenemptied completely after a cycle and have subsequently been filled againand have lost a great deal of heat as a result of this double filling.

BRIEF DESCRIPTION OF THE DRAWINGS

To clarify the invention, exemplary embodiments of a baking oven and amethod for baking moldings will now be described with reference to thedrawings. In the drawings:

FIG. 1 is a control diagram of a baking oven with air heating;

FIG. 2 is a sectional side elevation of a baking oven with air heating;

FIG. 3 is a sectional side elevation of an alternative embodiment of abaking oven with air heating; and

FIG. 4 is a control diagram for a further alternative embodiment of abaking oven with air heating.

DETAILED DESCRIPTION

FIG. 1 shows a control diagram of a baking oven 1, provided with hot airheating. Broken lines designate an oven space 2 in which a series ofbaking molds 3 are arranged. Each baking mold 3 defines in conventionalmanner, one or more mold cavities. The baking molds 3, when filled withdough, are passed through the oven space 2 along a circuitous pair ofguide rails 4, and the moldings are meanwhile baked. Then the moldingsare taken out, whereafter the baking molds 3 are filled again and passedback into the oven space 2.

One first air duct 5 and two second air ducts 6 extend through the ovenspace 2. The air ducts 6 are all disposed parallel to each other, withthe first air duct 5 located between the second air ducts 6. The guiderails 4 run between the air ducts 5, 6, in such a manner that the firstair duct 5 is substantially enclosed between a lower part 7, an upperpart 8 and two end portions 9 of the track defined by the guide rails 4.The baking molds 3 are positioned on the guide rails in such a mannerthat the same part of the baking mold 3 is always directed towards thefirst air duct 5. Consequently, another part of the baking mold 3 isdirected towards a second air duct 6.

A first supply line 10 is connected to the first air supply duct 5 atone end. The other end of the first supply line 10 connects to a firstair conditioning device 11. The second air ducts 6 are jointly connectedto a first end of second supply line 12. The other end of the secondsupply line 12 is connected to a second air conditioning device 13. Theair conditioning devices 11, 13 will be further explained hereinafter.An air return line 14 extends from the oven space 2 to a supply side ofthe two air conditioning devices 11, 13. On their side(s) proximal tothe baking molds, the air ducts 5, 6 are provided with a large number ofuniformly distributed outlet openings 15, which are preferably jetnozzle-shaped and are directed perpendicularly to the direction oftravel of the baking molds 3.

During use of the baking oven 1, air can be passed from the oven space 2via the return line 14, the first air conditioning device 11 and thefirst supply line 10 to the first air duct 5, and via the return line14, the second air conditioning device 13 and the second supply line(s)12 to the second air ducts 6. For returning the return air, two returnlines 14, for instance, can be arranged with a first return line 14 (notshown) being connected near the first air duct 5 and a second returnline 14 (not shown) being connected near the second air duct 6. Theadvantage of this apparatus is that no mixing occurs during the returnof the air. This prevents situations where in the case of largetemperature differences between the air in the first air duct 5 and thesecond air duct 6, the air having the higher temperature is cooled toomuch by the air having the lower temperature and/or the air having thelower temperature is heated too much by the hotter air. This hasimportant energetic advantages. For convenience, hereinafter only onereturn line 14 will be referred to, though two or more return lines canbe used instead.

The air conditioning devices 11, 13 are equal at least in construction.Each air conditioning device 11, 13 comprises a circulation fan 16 whichconnects on one side to the return line 14 and on the other side to aguide tube 17. Terminating transversely to the guide tube 17 is acombined fan/heating device 18 which is actuated by a temperaturecontrol 19. At the first air conditioning device 11, the guide tube 17connects via a first control valve 20 to the first supply line 10. Atthe second air conditioning device 13, the guide tube 17 connects, viatwo second control valves 21, to the second air ducts 6.

The heat control can be realized in different ways. For instance, theburner can be adjusted for supplying more or less heat to the airsupplied via the return line 14 or the amount of air supplied to the airducts 5 and 6 can be controlled. Further, the air temperature can belowered by adding, for instance, relatively cold outside air.

A baking oven 29 with a control diagram according to FIG. 1 is shown inFIG. 2 and can be used as follows.

FIG. 2 diagrammatically shows, in partly sectional side elevation, acontinuous travel oven 1. The oven 1 is suitable for baking dish partsor similar moldings in a number of linked baking molds 3. In the oven 1,the baking molds 3 are circulated in the direction designated by thearrow P, with the baking molds 3 being passed successively through aclosing station 30, a baking zone 2, a removal station 31, a fillingstation 32 and back again to the closing station 30.

Each baking mold 3 is made up of a first mold section 33 and a secondmold section 35 connected thereto for pivotal motion on a pivot 34. Thepivot 34 extends along one of the sides of the two mold sections 33, 35.The mold sections 33, 35 together form one or more baking forms B in theclosed position of the baking mold 3. The first mold section 33 isprovided with runners 36 by means of which the baking mold 3 can beguided over the rails 4 extending through the oven. The second moldsection 35 comprises, on the side remote from the pivot 34, a guideroller 37 which can be guided through a guide rail 38 likewise extendingthrough the oven.

Each baking mold 3 further comprises a locking mechanism 39, forinstance a locking pin construction or a locking clamp by means of whichthe mold sections 33, 35 can be locked relative to each other. Openingand closing of the baking molds is effected automatically by means ofthe guide roller 37.

The baking molds are linked together, for instance by a drive chain. Thedrive chain is driven in a generally known way via a drive mechanism(not shown in the drawings), so that the baking molds 3 are pulledthrough the oven 1.

An opened baking mold 3 is fed to the filling station 32, where anamount of dough is provided in the baking mold. Then the baking mold 3is passed to the closing station 30, with the second mold section 35being pivoted in the direction of the first mold section 33. In theclosing station 30 the baking mold is pressed shut and locked.

For the purpose of heating the baking molds 3 in the baking zone 2, inthe oven a first air duct 5 is arranged between the upper 8 and lowerpart 7 of the track defined by the rails 4, and second air ducts 6 arearranged above the upper 8 and under the lower part 7 of the track. Thefirst air duct 5 and the second air duct 6 extend in the longitudinaldirection of the rails 4 over the entire width of the baking molds 3.The sides of the air ducts 5, 6 proximal to the baking molds areprovided with a large number of outlet openings 15 which are of jetnozzle shape and are arranged, for instance, in rows and lines.

Included on top of the oven are the first 11 and second air conditioningdevice 13, which are connected as depicted in the diagram shown inFIG. 1. Since these air conditioning devices are arranged above theoven, the available space is optimally used. In the embodiment shown inFIG. 2 the combined fan/heating means 18 included in the airconditioning devices comprise a gas-fired burner and a fan, butnaturally it is also possible to choose a different kind of heating ofthe air, such as for instance electrical heating, induction and thelike. The temperature control consists, for instance, of a temperaturesensor, setting means and control means and can be built up in a mannerknown to a person skilled in the art.

In the embodiment shown in FIG. 2, the return line 14 includes an aircollecting chamber 40 from which the circulation fans 16 draw in theair. Excess of air resulting, for instance, from leakage air andcombustion, can be discharged via the stack 41.

As appears from FIG. 2, the first section 33 of each baking mold alwaysremains directed towards the first air duct 5 and the second section 35towards a second air duct 6. As a consequence, inter alia thetemperature, the amount and the flow velocity of the supplied air ineach air duct 5, 6 can be optimally adapted to the relevant section 33,35 of the baking molds 3. This makes it possible to compensate andadjust the flow velocity, amount, and temperature of the supplied air ina simple manner. The oven space 2 is efficiently provided with a heatinsulating jacket.

During use of the oven, efficient use is made of leakage air which flowsin, for instance, through gaps between the oven plating and the inletand outlet side of the oven zone. With this leakage air, air losses arecompensated, so that pressure differences are prevented and moreover anefficient temperature control is enabled in a simple manner.

During use of the oven for baking, for instance, dish parts from astarch-rich dough suspension, temperatures of, for instance, 300° C. onthe outside of the mold are set, whereby a baking temperature of about200° C. on the inside of the mold is achieved. In the known ovens, theexternal temperature would locally have to be much higher than 400° C.This temperature may even be around 1000° C. In particular when springsand the like are used for closing the baking molds and keeping themclosed, this temperature is often unacceptable. The maximum processtemperature is preferably less than 350° C. Moreover, by means of thehot air heating according to the invention, it is simple to achieve atemperature difference of, for instance, less than 5° C. between themold sections 33, 35 of one baking mold. Also when different bakingmolds are used, for instance different in structure or manufactured fromdifferent materials, optimum temperatures can always be achieved.

The high temperatures of, for instance, 1000° C. to be achieved in theknown apparatus have other disadvantages in addition to the energeticdisadvantage. For instance, for lubricating the bearings on which thebaking molds are passed through the oven and the other moving parts ofthe baking molds, special, for instance teflon-based, lubricants have tobe used. Such special lubricants are less desirable in the food industryor are even considered unacceptable. Moreover, these lubricants arerelatively expensive. Further, the strength properties of the materialsand constructions used in the known apparatus are adversely affected asa result of the high temperatures. For instance, the material propertieschange markedly, and heavier, stiffer constructions have to be used. Inparticular when spring means are used in the mold and baking oven,greater closing forces will have to be used for obtaining a properclosure of the molds. Further, the drive means, such as motors, chainsand return gears, have to be made of heavier construction, so that thespeed of travel of the baking molds through the oven is adverselyaffected. This leads to a lower yield and moreover relatively much spaceis occupied by the molds, both during use and during storage, so thatthe known apparatus is specially uneconomic. Since in the method andapparatus according to the invention, lower maximum temperatures willoccur in the oven, the above-mentioned problems are avoided.

Since the air is forced through the jet nozzle-shaped openings 15 bymeans of the fans, and return air is additionally heated, the bakingmolds are heated in an energetically economic way. Moreover, the bakingmolds 3 are heated simultaneously from above and from below, so that amaximum heating length is achieved within a given oven length. Thismeans that the efficiency of the oven according to the invention is manytimes higher than that of known ovens of comparable capacity, the moreso since less failure occurs, the oven is out-of-service less often andless long and heating and cooling times are shortened. Moreover, as aresult of the better heating, the speed of travel of the baking moldscan be increased.

After the products have been baked in the baking zone 2, the baking mold3 is passed into the removal station 31, where the baking mold 3 isopened and the baked products are removed from the baking forms B. Thenthe baking mold is guided further in open condition to the fillingstation 32, and a next baking cycle is initiated.

The filling station 32, the closing station 30 and the removal station31 are all arranged at one end of the oven and located at one endportion 9 of the track referred to.

FIG. 3 shows an alternative embodiment of a baking oven according to theinvention. In this embodiment the filling station 32, the closingstation 30, and the removal station 31 are all included in a middleportion of the oven. As a result, the residence time of the differentmold sections outside the heated zone of the oven, and the distancetherefrom to the second mold section 35 in particular, are shortened, sothat energy losses resulting in particular from cooling of the bakingmolds are reduced and hence the efficiency is increased. However, inparticular the removal of the dish parts is thereby rendered somewhatmore difficult.

FIG. 4 gives a control diagram for a further alternative embodiment of abaking oven 101 according to the invention, in which the differentbaking molds 103 are arranged at least semi-stationarily and aremoval/filling station 100 is moved along the different molds. Thebaking molds 103 are individually or groupwise provided with a first 105and a second air supply duct 106 which are provided with heated air inthe manner described in the foregoing. In an oven 101 designed in such amanner, it is also possible in a simple manner to simultaneously usebaking molds that, for instance, have a different heat demand, so thatdifferent products can be produced side by side. Moreover, the bakingmolds 103 substantially do not cool during filling and removal, so thatheat losses are minimized and the temperature of the baking molds can beindividually set and adjusted, so that the process conditions can becontrolled optimally. Further, only few moving parts are necessary, sothat wear is reduced. A further advantage of the embodiment of the ovenaccording to FIG. 4 is that during use some molds can be turned off orskipped. As a consequence, the production capacity can be accuratelyadapted to the demand in terms of numbers as well as type of product.Moreover, during the process, baking molds can be taken out, replaced,serviced, cleaned and the like without the necessity of interrupting thebaking process for that purpose.

The invention is not in any way limited to the embodiments described.The baking molds can for instance comprise all kinds of mold sectionsmovable relative to each other in different ways, and the baking moldscan be circulated in different ways through different types of ovens,for instance through a circular oven. The pattern of the outlet openingsand the shape of the air ducts can be adapted to specific needs.Further, it is for instance possible to fit each air duct with its ownfan and its own air heating means; to dispense with recirculation of theheated air while using the residual heat, for instance, for otherpurposes in the production process or for space heating; and to providemore air ducts, for instance along the sides of the baking molds, or airducts divided into different compartments. These and many othermodifications are possible within the framework of the invention.

We claim:
 1. A baking oven comprising:a) a number of baking molds forbaking moldings; and b) heating means for heating the baking molds, theheating means comprisingi) air heating means, and ii) air displacementmeans, the air displacement means being arranged for forcibly passingair heated by the air heating means along the baking molds within theoven, wherein the air displacement means compriseA) at least one fan,and B) at least one air supply duct coupled with the fan, the at leastone air supply duct1) extending within the oven along at least a numberof baking molds, and 2) being provided with outlet openings, wherein anair supply path extends from the air heating means, via (i) the at leastone fan, (ii) at least a part of the air supply duct and (iii) a numberof the outlet openings, to the external surface of at least a number ofbaking molds, and wherein, within the oven, first and second air supplyducts of the at least one air supply duct extend along at least twosides of the baking molds.
 2. A baking oven according to claim 1,wherein the first and second air supply ducts extend on opposite sidesof the baking molds, wherein the air displacement means include a fanassociated with each of the first and second air supply ducts, whereinthe air heating means include separate air heating means thermallycoupled with an associated one of the first and second air supply ducts,and wherein an air temperature and an air flow rate are separatelycontrollable in each of the first and second air supply ducts.
 3. Abaking oven comprising:a) a number of baking molds for baking moldings;b) heating means for heating the baking molds, the heating meanscomprisingi) air heating means, and ii) air displacement means, the airdisplacement means being arranged for forcibly passing air heated by theair heating means along the baking molds within the oven, wherein theair displacement means compriseA) at least one fan, and B) at least oneair supply duct coupled with the fan, the at least one air supply duct1)extending within the oven along at least a number of baking molds, and2) being provided with outlet openings, wherein an air supply pathextends from the air heating means, via (i) the at least one fan, (ii)at least a part of the air supply duct and (iii) a number of the outletopenings, to the external surface of at least a number of baking molds;and c) a guide track along which the baking molds are passed through theoven in succession thereby defining a direction of travel, wherein eachof the at least one air supply duct extends along the guide track in thedirection of travel and wherein the outlet openings are directedsubstantially transversely to the direction of travel.
 4. A baking ovenaccording to claim 3, wherein the baking molds are arranged in a linkedseries in the oven, each baking mold comprising a first and a secondmold section, the first mold section of each baking mold comprisingguide means by which the baking mold can be guided over the guide track,wherein a first air supply duct of the at least one air supply ductextends on a side of a baking mold adjacent to its first mold sectionand a second air supply duct of the at least one air supply duct extendson a side of a baking mold adjacent to its second mold section.
 5. Abaking oven according to claim 4, wherein the guide track comprises atleast two interconnected parts arranged above each other, along whichthe series of baking molds is guidable.
 6. A baking oven comprising:a) anumber of baking molds for baking moldings; and b) heating means forheating the baking molds, the heating means comprisingi) air heatingmeans, and ii) air displacement means, the air displacement means beingarranged for forcibly passing air heated by the air heating means alongthe baking molds within the oven, wherein the baking molds arestationarily arranged and comprise individually or groupwisecontrollable heating means.
 7. A baking oven comprising:a) a number ofbaking molds for baking moldings, each of baking mold defining a seriesof mold cavities; b) heating means for heating the baking molds, theheating means comprisingi) air heating means, and ii) air displacementmeans, the air displacement means being arranged for forcibly passingair heated by the air heating means along the baking molds within theoven; and c) a series of dough injectors arranged for introducing doughinto the mold cavities.
 8. The baking oven of claim 7 wherein the numberof dough injectors corresponds to a maximum number of mold cavities inthe baking molds.
 9. A method for baking moldings from dough or doughsuspensions in baking molds in an oven, the method comprising stepsof:a) introducing into a baking mold, during normal use of the oven, anamount of dough or dough suspension; b) closing the baking mold; c)heating the baking mold in the oven, by forcibly supplying heated air,such that the molding in the baking mold is baked; d) removing the bakedmolding from the baking mold; and e) refilling the baking mold, whereinthe step of heating the baking mold includes sub-steps ofi) blowingheated air towards the baking molds from at least two sides, and ii)controlling a temperature of the blown air on each side, the temperatureof the blown air being adapted to at least a heat capacity of a side ofthe baking mold proximal to a relevant side of air approach and a heatdemand of the molding to be baked.
 10. A method for baking moldings fromdough or dough suspensions in baking molds in a baking space of an oven,the method comprising steps of:a) introducing into a baking mold, duringnormal use of the oven, an amount of dough or dough suspension; b)closing the baking mold; c) heating external to the baking space of theoven, air; d) heating the baking mold in the oven, by forcibly supplyingheated air, such that the molding in the baking mold is baked; e)removing the baked molding from the baking mold; f) refilling the bakingmold; g) discharging, from the oven, upon heat exchange with the bakingmolds, at least a substantial portion of the blown air; h) returning thedischarge air, via air heating means, to a blowing side of the oven; andi) mixing the returned air with ambient air upstream of the air heatingmeans, such that a temperature of the air which is supplied to the airheating means is always lower than a minimum air temperature desired inthe oven,wherein the forcibly supplied air is blown into the oven.
 11. Amethod for baking moldings from dough or dough suspensions in bakingmolds, at least some of which have a series of defined mold cavities, inan oven, the method comprising steps of:a) introducing into a bakingmold, during normal use of the oven, an amount of dough or doughsuspension; b) closing the baking mold; c) heating the baking mold inthe oven, by forcibly supplying heated air, such that the molding in thebaking mold is baked; d) removing the baked molding from the bakingmold; e) refilling the baking mold; and f) determining, depending on atleast the mold temperature, in each baking cycle, which of the moldcavities is or are filled.